This hearty chicken stew brings together tender boneless chicken thighs, potatoes, carrots, and parsnips in a lightly thickened herb broth. It has the familiar comfort of a home cooked chicken dinner, with root vegetables that make each bowl substantial and flavorful.
The method builds flavor in the Dutch oven: browned chicken leaves savory bits behind, and the onion, celery, garlic, and flour help form the base of the broth. A finish of fresh parsley keeps the stew tasting bright and balanced.
Brown the chicken for a savory foundation
Seasoning the chicken thighs before browning gives the meat a well seasoned exterior and starts building flavor right in the pot. Use medium high heat and give the chicken room to brown. If the pot is crowded, the pieces may steam instead of developing the color that gives the broth a deeper, more savory character.
Once the chicken is on a plate, the browned bits on the bottom of the Dutch oven are worth keeping. The onion and celery soften in that flavorful base, while garlic adds an aromatic note. Stir the flour thoroughly into the vegetables so it coats them; this helps the broth thicken smoothly instead of leaving floury pockets.
Build a lightly thickened herb broth
Pouring in chicken broth loosens the browned bits from the pot and carries their flavor into the stew. Scrape the bottom as you stir, then add the dried thyme and bay leaf. Returning the chicken to the broth lets it simmer gently and become tender before you shred it.
A gentle simmer is the goal once the pot is covered. A hard boil can make the broth churn and the chicken cook unevenly. Check the thickest part of a thigh against the temperature listed on the recipe card before shredding. The chicken should be tender enough to pull apart with two forks.
Add the vegetables when the chicken is ready
The potatoes, carrots, and parsnips go into the broth after the chicken is removed for shredding. Cutting them into similarly sized pieces helps them cook at a similar pace. Yukon Gold potatoes hold their shape well in a stew, while carrots and parsnips bring a gently sweet, earthy flavor that works with the thyme.
Keep the pot partially covered as the vegetables simmer, and check them with a fork rather than relying on appearance alone. They are ready when they are fork tender. If you prefer vegetables with more structure, begin checking as they approach that point so they do not become too soft.
Finish with shredded chicken and parsley
Shredding the cooked thighs with two forks gives the stew tender pieces that mingle easily with the vegetables and broth. Return the chicken to the pot and let everything come together with a gentle simmer. Remove the bay leaf before serving; it adds flavor as the stew cooks but is not meant to stay in the bowl.
Stir in chopped fresh parsley at the end. Its clean, herbal flavor contrasts with the rich broth and root vegetables. Taste the stew and adjust the seasoning with kosher salt and black pepper if needed. Serve it warm while the broth is steaming and the chicken and vegetables are evenly distributed.
Frequently Asked Questions
How can you keep the vegetables from getting too soft?
Cut the potatoes, carrots, and parsnips into similarly sized pieces so they cook evenly. Check them with a fork as they simmer, and stop cooking when they are tender but still hold their shape. A vigorous boil can also make the vegetables break down more quickly.
Why brown the chicken before simmering it?
Browning gives the chicken a savory exterior and leaves flavorful bits in the Dutch oven. Those bits become part of the broth when you scrape the pot as the chicken broth goes in. This step also gives the stew a deeper flavor than simmering the chicken from the start.
When should you add the parsley?
Stir the chopped fresh parsley into the stew near the end, after removing the bay leaf. Adding it at this point preserves its fresh, herbal flavor, which brightens the savory broth and complements the potatoes, carrots, parsnips, and thyme.
Hearty Chicken Stew with Root Vegetables
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings20
minutes55
minutes460
kcal1
hour12
minutesBoneless chicken thighs simmer with potatoes, carrots, and parsnips in a lightly thickened herb broth. Serve it warm with parsley.
Ingredients
- Stew
1 1/2 lb boneless, skinless chicken thighs
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp olive oil
1 medium yellow onion, diced
2 celery ribs, diced
2 garlic cloves, minced
3 tbsp all-purpose flour
4 cups chicken broth
1/2 tsp dried thyme
1 bay leaf
1 lb Yukon Gold potatoes, cut into 1-inch chunks
3 carrots, cut into 1-inch pieces
2 parsnips, peeled and cut into 1-inch pieces
2 tbsp chopped fresh parsley
Directions
- Season the chicken thighs with the salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the chicken for 4 minutes per side, 8 minutes total, then transfer it to a plate.
- Add the onion and celery to the pot and cook for 4 minutes, stirring occasionally. Stir in the garlic and cook for 30 seconds. Sprinkle in the flour and stir for 90 seconds.
- Pour in the chicken broth, scraping up the browned bits from the bottom of the pot. Stir in the thyme and bay leaf, return the chicken to the pot, and bring the broth to a gentle simmer. Cover and simmer for 20 minutes.
- Transfer the chicken to a plate. Add the potatoes, carrots, and parsnips to the pot, partially cover, and simmer for 18 minutes, until the vegetables are fork-tender. While they cook, shred the chicken with two forks; this takes about 3 minutes.
- Return the shredded chicken to the pot and simmer gently for 3 minutes. Remove the bay leaf, stir in the parsley, and serve.
Notes
- Check that the thickest part of a chicken thigh reaches 165°F before shredding.
